Hemsley + Hemsley's banutty choc ices
Overindulged this Easter? Fear not, the Hemsley sisters are here to help us get back on track with their spiced roast chicken thighs with watercress salsa verde and a treat to keep the children happy - banutty choc ices!
Taken from The Art of Eating Well by Hemsley + Hemsley
Serves: makes 8 choc ices
Ingredients
4 bananas150g peanutsa handful of cocoa nibs (optional)Sea salt, for sprinkling (optional)
For the sauce
2 tbsp smooth peanut butter (chunky also works)1 tbsp cacao powder1 tsp vanilla extracta pinch of chilli1 tsp ground cinnamona small pinch of sea salt1 tbsp raw honey (optional)
Method
Preheat the oven to fan 180c/gas mark 6.
Pell the bananas and slice each in half width ways. Insert a wooden lolly stick into each of the banana halves then freeze on a baking tray lined with parchment paper.
Spread the peanuts out in a single layer on a baking tray. Roast for 10 minutes until slightly toasted, stirring halfway through cooking. Remove from the oven and leave to cool slightly before rubbing the peanuts together to remove the skins. Roughly chop the nuts and mix with the cacao nibs, if using and set aside.
Combine all the sauce ingredients, except for the honey, with 180ml water in a saucepan, whisking until smooth. Remove from the heat and add the honey, if using.
Take a frozen banana half and carefully coat in the sauce, then gently roll the dipped banana in the crushed peanuts. Lay the banana back on the lined baking tray and repeat with each banana half. Finish with a sprinkling of sea salt – the flakier the better!
Freeze the banana for a further 30 minutes or up to an hour, depending on how hard you want the choc ices to be (we like to eat these lollies half frozen because it gives them a creamy texture). These are also good chilled but not frozen (freeze for at least 2 hours if transporting for a picnic)